whoa that sounds awesome. whiskey sour was the first cocktail I learned to order from a bar, but I've only ever gotten it with that ecto-cooler type shit from the plastic bottle or hose
made a drink last night that consisted of 2 shots Anejo twquila and a shot of vodka withe ornage/mango/pineapple juice. it was good, but it was better with silver and dark rum instead of the tequlia.
I need to find a nice "Manhattan" type of drink for tequila. I've got a lot of really nice tequila at home but I'm becoming less and less likely to drink it neat these days.
tequila, yellow chartreuse, a little lemon juice, pinch of salt. stir. on rx or up. (suck it bitches, that's an original of mine and a colleague so i won't give out exact measurements or the "secret garnish" that makes it taste a thousand times better)
YES well, no but i am prohibited from revealing the recipe because of a 'trade secrets' clause with my employer since that drink is now on our cocktail list
why brag about it if you're not willing to share it? you basically told us how to make a shitty drink. great job, OP
This is my go-to drink when I want to impress people. (It's not impressive to a bartender, but it's impressive to the normal crowd around here.) However, I don't make it for more than 4 people because it's pretty time consuming. It's basically a margarita, but definitely not your typical one. http://www.foodnetwork.com/recipes/alton-brown/margarita-recipe/index.html Also, I went to a bar in San Antonio recently which is known for their cocktails. They were incredibly overpriced, but definitely interesting. The drink I had was bourbon, grapefruit juice, lemon juice, honey, allspice, egg white, and homemade ginger beer. It was pretty good. Hard to analyze at first; definitely really complex. I'd never had a drink with that much... stuff. The egg white gave the drink a nice foam, which was pretty cool.
I had a pisco sour a few days ago, which was my first drink with egg white in it, as well as my first drink with pisco. It was delicious, although I'm not sure there was enough actual pisco because there wasn't much alcohol bite. So I'm not really sure still what pisco itself tastes like. But the tart citrus, fresh basil, and aromatic angostura bitters was a fantastic combination, and the egg white made the drink fun and smooth. The basil seemed weird at first, but it actually balanced the sweet/sour thing in the rest of the drink well. I'm definitely going to check out more traditional sour cocktails with the lemon and/or lime juice and egg white.
i could never get behind the pisco sour because i don't like pisco. it has a very peculiar taste that i never like. try a scotch sour next time! you will likely find it delicious (scotch, lemon, sugar/simple, egg white). tasty!
i wasn't bragging, i was stating most of the ingredients because it's a tasty drink. if you're making it at home you will likely tinker with the proportions anyway. find a nice herb to put in it to bring the flavor of the tequila out, because the chartreuse can be overpowering.
tyke do you have any what kind of measurements you would use for this cocktail? (asking for a friend, etc.)
without tasting any of that shit, i would guess something like: 1 1/2, 3/4 (maybe a whole ounce if the jap syrup is really spicy, so you'd want the extra acid for balance), 1/4, 1/4, 1/2 (or half an egg white basically), and the blueberries on a stem for garnish, or sitting in the bottom. that's a 3 1/4 - 3 1/2 oz drink, which is about right for something in a martini. sounds pretty damn tasty! also guessing they use the revel stoke canadian whisky, which is probably what inspired the name of the drink
Heavy feather: smokey rye whiskey, Mexican mezcal, amaro, and angostura & mole bitters. ice. sip professionally. two for the night.
Today's drink would be a Nikolaschka Snifter of Cognac Top the glass with a lemon disc 1/2 powdered sugar and 1/2 instant coffee on the disc Put the disc in your mouth. Down the cognac Chew and swallow the lemon It's good. Edit: OK I just barfed so maybe not that good but it tasted fine.
In (Soviet) Russia, it isn't meant to be enjoyed. Historically speaking, cocktails aren't even meant to be enjoyed. They were a way of making moonshine taste less shitty during prohibition. Also, don't knock it 'till you try it. Lemon and coffee is an awesome combination of flavours
Because tradition and trying new things. There's also a variant with Kirschwasser, salami, and mustard. I have ambivalent feelings about this one.
came up with a new cocktail at work tonight. mezcal-based with a fucking bacon garnish. it is oh-so-delicious! tweaking it tomorrow (adding a touch of freshly ground pepper). hopefully it makes our cocktail list. if it doesn't then i have no hope for the world. i have dubbed it the "dolph lundgren".
mezcal, grapefruit juice, lime juice, maraschino liqueur (luxardo), chocolate bitters, ground black pepper. shake, strain into a chilled coupe. garnish with a piece of pancetta. looks like so:
a good friend of mine bartends at the last place i bartended at (a crappy volume bar; lots of bud lite, couldn't even make a manhattan because they didn't want to pay for bitters, etc)) before my current job. he asked me if i wanted to be the "celebrity bartender" on an upcoming friday night (which is also "ladies night", i have been informed). i told him i would do it, but that i was going to bring my bar kit and some of my own ingredients (mint, simple syrup, bitters, etc) and make real drinks and be pretentious. the shitty thing is that i will likely make more money splitting tips with him from that night than i would at the bar i currently work at. nonetheless, i am putting a list together of cocktails that will go over well and are easy to make and the ingredients i need to bring (mojito, hemingway, etc). trying to decide whether or not to buy a bottle of cachaca to make real caipirinhas.
Fuck, I've been trying this out and you were totally on point about it. Much easier to balance the flavours with Tia Maria than it is with Kahlua.
I am liking that post because it is OF related as promised, however I do not like the barkeeps reply, but am glad you ordered one.
oooooh, thanks for the reminder. we are starting to think about our fall cocktail menu. i must create something with bourbon and maple syrup. and maybe some cherry bitters. (or apple bitters!)
fuck. haven't made this yet, but it just occurred to me: woodford double oaked, applejack, maple syrup. made like an OF (or maybe up/rx like a manhattan, replacing the sweet vermouth with the applejack and adding the syrup). i will report back tomorrow.
Finally got some Gin while I was on honeymoon, been meaning to get some in stock for a while. Need some Tequila next, even though it does usually result in chaos.
so, i made a mock-up of a potential new drink. manhattan, replace vermouth with applejack, add cinnamon-maple syrup. it was too thick. tried cutting the syrup with hot water. still too thick. that syrup is fucking killing me. will try to adjust on monday.
